Ikan Bakar (Indonesian-Style Grilled Fish) with Sambal Colo Colo

 Ikan Bakar (Indonesian-Style Grilled Fish) with Sambal Colo Colo

Ikan Bakar is a specialty seafood dish of the Maluku Islands. Use Kikkoman Soy Sauce and lime on the inside of the fish to add an appetizing aroma and to decrease the fishy odor.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)


freshly squeezed lime

1/2 (1Tbsp)

cooking oil

2 Tbsp

banana leaves (※1)

as needed

(A)Sambal colo colo (sauce)

tomato (finely chopped)


green pepper (finely chopped) (※2)


green chili pepper (cut into rounds, seeds removed) (※3)


shallots (peeled, minced)


basil stems (leaves removed, minced) 


freshly squeezed lime (※4)

1/2 (1Tbsp)


3 Tbsp


palm sugar

2 Tbsp

  1. ※1Banana leaves are used to wrap and impart aroma to the fish. If unavailable, place 2 laurel leaves on top of the fish and then cover in aluminum foil.
  2. ※2One green tomato can be used in place of the green pepper.
  3. ※3If green chili peppers are unavailable, red chili peppers may be used. Green chili peppers impart a fresher flavor than red chili peppers.
  4. ※4To replace the lime, 1/2 (1 Tbsp) of a freshly squeezed lemon can be used.


  1. Remove scales and innards from the fish, rinse in water and wipe away excess moisture. Cut a cross into the skin to absorb more flavor. Sprinkle soy sauce inside after removing the innards and use a basting brush to coat entirely with lime to season.
  2. Place the fish into a fry pan, cover with the banana leaves and steam-fry over low to medium heat until cooked through. 
  3. Place (A) into a bowl and mix together.
  4. Mix (B) together in a small bowl or dish. Before eating, mix this into (2). 
  5. Place (1) onto a plate, pour on (3).
  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda

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